SHRIMP BEINGETS

Ok You guys know by now, I'm always recreating recipes that I enjoy out to eat.  This is my spin on the Chart House's Shrimp Beingets. They are really easy, and quite tasty.  I like dipping them into my Lemon Basil Aioli sauce, but its traditionally served with a Remoulade Sauce, and sometimes its even spiced up. 

1 tablespoon vegetable oil


1/2 cup chopped onions

salt

cayenne

1/8 c red peppers

2 tbsp chopped garlic

1/2 c chopped green onions

1 pound medium shrimp, peeled, deveined and rough chopped

3 eggs, beaten

1 1/2 c milk

2 tsp baking powder

3 1/4 c flour

dash  Worcestershire Sauce

dash Hot Sauce

Solid vegetable shortening for deep-frying

Heat the oil in a skillet over medium-high heat. Add the onions. Season with salt and cayenne. Saute for about 2 minutes, or until slightly wilted. Add the pepper and 1 tbsp garlic & continue to saute for 1 minute.

Season the shrimp with Creole Seasoning. Add the shrimp to the pan and saute for 2 minutes. Stir in 1/4 cup of the green onions. Remove and set aside to cool.

Make a batter by:

Combining the beaten eggs, milk and baking powder. Season with salt and pepper. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth.  (Wondra works nice for this)

Add the seafood mixture to the batter and fold to mix. Season with salt and cayenne.

Heat the shortening. Season with a dash of Worcestershire & hot sauce. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels.

Season the beignets with cajun or creole powder, Serve the beignets with traditional Remoulade Sauce, or my lemon basil aioli. YUM, these make great appetizers, or even what appears to be a nice fancy dinner, serve with rice or baked potato & aspargus.

Yields: approx. 2 dozen.